add to shopping list Ingredients

2 bunches or 1 large bag Spinach leaves
12 oz dried orecchietti or sea shell pasta
1/4 cup Olive Oil
4-5 cloves fresh garlic minced or pressed
1/2 tsp. Dried Red Pepper Flakes
1/3 cup finely chopped sun dried tomatoes
1/2 cup Freshly grated Parmesan cheese
1/4 cup or more Fresh chopped Italian flat leaf parsley
1 tsp. salt
ground pepper

Preparation

METHOD:

Chop spinach leaves coursley and set aside. Meanwhile cook pasta in salted boiling water according to package directions or until 'al dente.' Pasta should be cooked but still somewhat firm.

While pasta is cooking heat the olive oil in a large skillet over medium heat.

Stir in the garlic, sun dried tomatoes and red pepper flakes. Cook for about 1 minute making sure garlic doesn't brown. Lower heat to low setting. Add spinach, mix well. Cook for 1 or 2 minutes. Spinach should just be wilted. Add drained pasta, keeping heat on low while mixing all ingredients using two spoons.

Add salt and pepper. Plate, drizzle each serving with olive oil, then sprinkle with parmesan cheese, and parsley

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Reviews

11/13/09

Theresa111 says:

I am absolutely hooked on all sorts of pasta and this new dish makes my mouth water. You have a way of making your food look so ... "I'm ready for you to sit down and eat."

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